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Japanese Style Risotto with Seared Salmon Recipe

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4.1 from 57 reviews

This Japanese Style Risotto combines creamy, comforting risotto with the umami flavors of shiitake mushrooms and miso paste, topped with perfectly seared salmon marinated in a savory soy and wine mixture. A delightful fusion of Italian technique and Japanese ingredients, this dish offers a rich, satisfying meal with a balance of textures and tastes.

Ingredients

Japanese-Style Risotto

  • 3 tbsp olive oil, divided
  • 10.5 ounces shiitake mushrooms, torn into pieces
  • 1 tbsp low sodium soy sauce
  • 1 small yellow onion, diced
  • 1 celery stalk, diced
  • 1 garlic clove, minced
  • 1 cup rice (sushi rice or Arborio)
  • ¼ cup dry white wine or sake
  • 5 cups hot chicken broth
  • 1 tbsp white miso paste
  • Black pepper, for serving
  • Chives, for serving
  • Sesame seeds, for serving

Seared Salmon

  • 5 tbsp low sodium soy sauce
  • 1 tbsp dry white wine
  • 1 tsp brown sugar
  • 4 skinless salmon fillets
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter

Instructions

  1. Prepare the Salmon Marinade: In a small bowl, mix 5 tbsp low sodium soy sauce, 1 tbsp dry white wine, and 1 tsp brown sugar until the sugar dissolves. Place the salmon fillets in the marinade and let them soak for at least 15 minutes to absorb the flavors.
  2. Sauté the Shiitakes: Heat 2 tbsp olive oil in a large skillet over medium heat. Add the torn shiitake mushrooms and cook until tender and browned, about 5-7 minutes. Stir in 1 tbsp low sodium soy sauce and sauté for another 1-2 minutes. Remove mushrooms from skillet and set aside.
  3. Cook Aromatics: In the same skillet, add 1 tbsp olive oil if needed. Add the diced yellow onion and celery stalk, cooking until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  4. Toast the Rice: Add 1 cup sushi or Arborio rice to the skillet with the aromatics. Stir well to coat the rice with oil and lightly toast it for 2-3 minutes until the edges of the grains become translucent.
  5. Deglaze with Wine/Sake: Pour in ¼ cup dry white wine or sake to deglaze the pan, stirring until the liquid is mostly absorbed by the rice.
  6. Add Broth and Cook Risotto: Gradually add 5 cups of hot chicken broth one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more. Continue this process for about 18-20 minutes until rice is creamy and tender but still slightly al dente.
  7. Incorporate Mushrooms and Miso: Stir the sautéed shiitake mushrooms back into the risotto along with 1 tbsp white miso paste, mixing thoroughly to combine and enhance the umami flavor.
  8. Cook the Salmon: Heat 1 tbsp olive oil and 1 tbsp unsalted butter in a separate non-stick skillet over medium-high heat. Remove the salmon from the marinade, letting excess drip off, and sear the fillets skinless side down for 3-4 minutes per side until cooked through with a caramelized exterior.
  9. Serve: Spoon the creamy Japanese-style risotto onto plates, place the seared salmon fillets on top, and garnish with black pepper, chopped chives, and sesame seeds for added flavor and texture.

Notes

  • Using sushi rice or Arborio rice helps achieve the risotto's creamy texture.
  • Low sodium soy sauce is recommended to control the saltiness of the dish.
  • You can substitute chicken broth with vegetable broth for a pescatarian option.
  • Do not skip the step of adding broth gradually; it is key to risotto's creamy consistency.
  • If unable to find white miso paste, a lighter miso variant can be used for similar flavor.
  • Let the salmon marinade for at least 15 minutes, but no longer than 30 to avoid overpowering the fish.
  • Serve immediately for the best texture and taste, as risotto thickens upon standing.

Find it online: https://recipethrive.com/japanese-style-risotto-with-seared-salmon-recipe/